Tired of the sweet stuff? This smoothie recipe brings the heat, thanks to the serrano chile pepper and fresh grated ginger. Blend them with omega-3-rich chia seeds and nutrient-packed fresh papaya and pineapple juice, and this drink is just what the doctor ordered. Note: The instructions call for room-tempertaure pineapple juice (the temperature best-suited to creating a chia gel), but you can keep things cool by popping the mixture into the freezer for 10 minutes before serving. Add a sprig of cilantro for color, and you’ve got yourself a picture-perfect smoothie to sip on.
Serrano Pineapple-Papaya Chia Smoothie Recipe
1 cup 100% pure pineapple juice (not from concentrate), at room temperature
2 tablespoons white chia seeds
1 cup fresh papaya cubes
1/2 cup peeled, chopped, English cucumber
1/2 small serrano pepper, with or without seeds, stemmed
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons pistachio or avocado oil
1 teaspoon peeled, grated fresh ginger
1/8 teaspoon sea salt
2 sprigs cilantro, for garnish
- In a liquid measuring cup or small bowl, whisk together the pineapple juice and chia seeds and let stand for about 20 minutes. (Makes 1 1/8 cups pineapple-chia gel.)
- Place the pineapple-chia gel, papaya, cucumber, serrano pepper, lime juice, oil, ginger and salt in a blender. Cover and puree until smooth.
- Pour into two chilled martini or other beverage glasses. Garnish each with a cilantro sprig and serve.